How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender.
This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
294K 42 3.5
Last modified on: October 17th 2018
Keywords for this recipe:For 75 g, you will need:
- 1
2 eggs - Total weight: 100 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 2 min. | 2 min. |
Step by step recipe
Stage 1 - 2 min.
Preparation is very easy: put 2 eggs in a high-sided container or blender goblet.
Stage 2
Blend for a few seconds...
Stage 3
...your glaze is ready.
Note: If there is foam on the surface, let the glaze rest for a few minutes, then skim off the foam with a tablespoon.
Note: If there is foam on the surface, let the glaze rest for a few minutes, then skim off the foam with a tablespoon.
Stage 4
You can prepare glaze in advance and freeze it: pour into ice cube trays.
Space out over the tray to facilitate cooling, and freeze for several hours.
Space out over the tray to facilitate cooling, and freeze for several hours.
Stage 5
When the glaze is frozen, turn out...
Stage 6
...bag up, and keep in the freezer.
Thaw the cubes as needed.
Thaw the cubes as needed.
Remarks
Despite all that you might read in books or websites, it's not a good idea to use egg yolk on its own, as it tends to burn quickly during cooking.
Keeping
1 day in the fridge, in a sealed jar.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 146 Kcal or 611 Kj | 13 gr | < 1 gr | 11 gr |
| 7 % | 5 % | <1 % | 2 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 146 Kcal or 611 Kj | 13 gr | < 1 gr | 11 gr |
| 7 % | 5 % | <1 % | 2 % |
How much will it cost?
- For 75 g : 0.29 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
295K3.8 1 hour 31 min.
Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more...
75K 23.3 1 day 17 hours 38 min.
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
268K3.9 4 hours 35 min.
Flaky chocolate brioche
This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see...
75K4.5 16 hours 15 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
356K3.8 3 hours 19 min.
This recipe uses (among others)
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Corsican tarts, Basic cake batter - the French way, Eggs en Cocotte à la Française, "Oeufs rabattus" with leeks, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.346K4.0 1 hour 11 min. February 21th 2011
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .321K4 2 hours 30 min. July 4th 2018
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).240K 24.2 1 hour 7 min. February 21th 2011
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.218K4.2 37 min. February 21th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.331K5 50 min. July 30th 2021
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-06-02)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.